At My Table: Delicious Recipes from 60 Celebrated Chefs for People with Diabetes

by Amanda Bilson, Jannie Kyritsis

Overview

Mouthwatering, sophisticated recipes from top chefs for people with diabetes, their families, and friends The best chefs in the Southern Hemisphere have contributed wonderful recipes to this delicious collection, some for everyday eating, some for special occasions. While this is not a traditional cookbook for people with diabetes, each recipe has been assessed by a senior clinical dietician from a hospital diabetes center. Nutritional information and tips from the dietician have been included not only for diabetics but also for anyone watching their weight, blood glucose levels, or cholesterol. Recipes include Maggie Beer's Haloumi and Citrus Lentils, Adam Liaw's Scallops with Green Olive Tapenade & Preserved Lemon Powder, Luke Mangan's Warm Oriental Duck and Mango Salad, and Janni Kyritsis's Pink Gin Granita. Recipes includes dual measures.

Product Details

ISBN-13:	9781742695167
Publisher:	Allen & Unwin Pty., Limited
Publication date:	11/01/2013
Sold by:	Barnes & Noble
Format:	eBook
File size:	24 MB
Note:	This product may take a few minutes to download.

About the Author

Amanda Bilson was diagnosed with Type 1 diabetes at the age of 15. She is married to the acclaimed chef Tony Bilson. Janni Kyritsis is a chef who has cooked at Bennelong at the Sydney Opera House and opened MG Garage in Sydney. He was diagnosed with Type 2 diabetes four years ago.

Read an Excerpt

At My Table

Delicious Recipes from 60 Celebrated Chefs for People with Diabetes

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By Amanda Bilson, Janni Kyritsis

Allen & Unwin

Copyright © 2013 The Diabetes Centre, St Vincent's Hospital
All rights reserved.
ISBN: 978-1-74269-516-7

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CHAPTER 1

ENTRÉES

MUSHROOM SOUP WITH PORCINI

STEAMED OYSTERS WITH KAFFIR LIME LEAF, CHILLI AND GINGER

VEGETABLE MINESTRONE WITH RICOTTA PESTO

CRAB BOUDIN IN A COMPOSED SALAD

CHOUX PASTRY

SCALLOPS WITH GREEN OLIVE TAPENADE AND PRESERVED LEMON POWDER

A TAPAS RECIPE – WHITE ANCHOVIES WITH CAPERBERRIES AND ROASTED ONION

SEARED SCALLOPS WITH CAULIFLOWER PURÉE, SHIITAKE MUSHROOMS AND VEAL JUS

SASHIMI YELLOW FIN TUNA SPRING ROLLS WITH EDAMAME SAUCE

SEA SCALLOP CEVICHE

CECINA

SALAD OF RED MULLET, SOUTHERN CALAMARI, EGGPLANT, TOMATO AND MINT

SALAD OF BLUE SWIMMER CRAB, HEART OF PALM, CORIANDER AND MINT

SASHIMI OF HIRAMASA KINGFISH, RAW CHINESE ARTICHOKES, PICKLED KOHLRABI, HORSERADISH

LOW-FAT PRAWN LAKSA

FRESH SILKEN TOFU WITH FRIED PEANUTS

PARMESAN CUSTARD WITH TRUFFLED ASPARAGUS AND SEMOLINA CRACKERS

PRAWN TARTARE WITH STERLING CAVIAR AND SOY MIRIN DRESSING

TUNA TARTARE WITH CRUSHED PEAS AND GOAT'S CURD

GLOBE ARTICHOKES SIMMERED IN OLIVE OIL WITH GREMOLATA AND TOASTED CRUMBS

GRILLED RED CAPSICUM, ASPARAGUS AND AVOCADO – A SIMPLE SALAD

MARINATED SCAMPI WITH FRESH GOAT'S CURD AND JUNSAI

SCALLOPS WITH BLUE CHEESE POLENTA AND SHIITAKE MUSHROOMS

BRUSCHETTA OF RAW TREVALLY WITH SHISO, PRESERVED LEMON AND MISO RANCH DRESSING

STEAMED DUCK, WINTER MELON AND SHIITAKE MUSHROOM SOUP

WINTER SALAD OF PRAWNS AND FENNEL

LAMB BRAINS WITH CELERIAC REMOULADE, BABY CAPERS AND WATERCRESS

SCALLOPS WITH SAMPHIRE, SAFFRON AND SORREL

ABE'S FISH AND PRAWN CAKES

CORN, CLAM AND THAI BASIL SOUP

MUSHROOM SOUP WITH PORCINI

STEPHANIE ALEXANDER

This recipe is based on one in my book Kitchen Garden Companion. It is a rustic soup, woodsy in colour and flavour. Dried porcini mushrooms are sold in small envelopes in larger supermarkets and specialty food stores. They need preliminary soaking.

SERVES 6

1 cup (250 ml/9 fl oz) boiling water
15 g (½ oz) dried porcini mushrooms
500 g (1 lb 2 oz) mushrooms (see note)
40 g (1 ½ oz) butter
1 onion, sliced
2 garlic cloves, chopped
2 tsp thyme leaves
1 tbsp chopped flat-leaf (Italian) parsley
1 thick slice sourdough bread, cut into 2-cm (¾-in) cubes
4 cups (1 litre/35 fl oz) chicken stock, vegetable stock or water
2 tbsp tomato paste (concentrated purée)
sea salt and freshly ground pepper

OPTIONAL GARNISH

2 tbsp commercial horseradish cream, pressed to remove as much vinegar as possible, then mixed with the same quantity of thin (pouring) cream

Pour boiling water over porcini and soak for 15 minutes. Lift porcini from liquid and chop roughly, then set aside. Strain soaking liquid through a fine sieve and reserve. Coarsely chop fresh mushrooms in a food processor.

Melt butter in a large saucepan over medium heat, then cook onion for 5 minutes, or until it starts to soften. Add garlic, thyme, parsley and chopped porcini and sauté for 1 minute, then tip in strained porcini juice. Bring to the boil. Add chopped mushrooms, bread, stock or water and tomato paste. Stir and bring to simmering point. Taste and add salt and pepper. Reduce heat to low and simmer for 10 minutes.

Blend soup in a food processor until quite smooth. Adjust seasoning. If soup is too thick, add a little hot water.

Serve in heated soup bowls, with a dollop of horseradish cream, if using.

NOTE: You can use buttons or flats, regular mushrooms or Swiss browns, or a mixture.

DIETITIAN TIP

A low-fat and low-carbohydrate choice.

NIP

Energy 493 kJ (118 Cal)
Total fat 7 g
Saturated fat 4 g
Carbohydrate 8 g

STEAMED OYSTERS WITH KAFFIR LIME LEAF, CHILLI AND GINGER

STEVEN SNOW

Great for parties and as a cocktail canapé.

SERVES 2 AS AN ENTRÉE

12 Sydney rock or Pacific oysters, freshly shucked
1 kaffir lime leaf, thinly sliced
1 small knob ginger, thinly sliced
1 red banana chilli, seeds removed and finely chopped
25 ml (1 fl oz) tamari or light soy sauce
squeeze of lime juice

Place oysters in a 25-cm (10-in) bamboo steamer basket. Top each oyster with kaffir leaf, ginger and chilli. Set aside.

Heat a wok with 1 cm (½ in) of water in the base and bring to the boil. Place steamer basket with lid over boiling water, cover and steam for 1 ¾ minutes. Do not overcook oysters.

Pour tamari or soy sauce over oysters, squeeze on lime juice and serve immediately to make the most of the aromas.

DIETITIAN TIP

A great low-energy starter.

NIP

Energy 52 kJ (12 Cal)
Total fat 0.4 g
Saturated fat 0.1 g
Carbohydrate NIL

VEGETABLE MINESTRONE WITH RICOTTA PESTO

KEVIN DONOVAN

MAKES 2 LITRES(70 FL OZ)/SERVES 8

1–2 tbsp olive oil
3 onions, finely diced
2 celery stalks, finely diced
1 handful flat-leaf (Italian) parsley leaves
6 cups (1.5 litres/52 fl oz) vegetable stock
2 potatoes, cut into 1-cm (½-in) cubes
8 roma (plum) tomatoes, peeled, seeds removed and diced
½–1 zucchini (courgette), cut into 1-cm (½-in) cubes
1/3 cup (50 g/1 ¾ oz) fresh peas
50 g (1 ¾ oz) green beans, cut into 2-cm (¾-in) lengths
50 g (1 ¾ oz) tinned drained borlotti beans
4 silverbeet (Swiss chard) leaves, stalks removed and discarded, leaves chopped
1 cup (175 g/6 oz) cooked rigatoni
sea salt and freshly ground pepper
ricotta cheese, for crumbling over soup

RICOTTA PESTO

1 garlic clove
2 tsp pine nuts
1 tbsp freshly grated parmesan cheese
50 g (1 ¾ oz) ricotta cheese
2 ½ tbsp olive oil
2 cups basil, leaves only

Heat olive oil in a large saucepan over medium heat. Add onion, celery and parsley and cook until soft but without colour. Add vegetable stock, potato and tomato and bring to the boil, then simmer for 20 minutes until soft. Add zucchini, peas and green beans and cook soup for a further 15 minutes until vegetables are soft but still retain their shape. Remove from heat and strain into another large saucepan, reserving vegetables. Return half the cooked vegetables to the soup and blend with a hand-held blender until puréed. Return remaining vegetables to soup.

Return pan to heat and add borlotti beans, silverbeet and rigatoni. Simmer for 5 minutes.

For ricotta pesto, blend all ingredients except basil in a food processor until smooth. Add basil and blend until smooth.

To serve, stir 4 tablespoons pesto into soup. Add salt and pepper to taste and ladle into warm bowls. Garnish with crumbled ricotta.

DIETITIAN TIP

A terrific high-fibre entrée choice.

NIP

Energy 869 kJ (208 Cal)
Total fat 12 g
Saturated fat 2 g
Carbohydrate 16 g

CRAB BOUDIN IN A COMPOSED SALAD

CHUI LEE LUK

This is a play on the traditional boudin blanc.

SERVES 4

EGGPLANT CUSTARD

2 Japanese eggplants (aubergines)
3 ½ tbsp olive oil
1 ½ tbsp Champagne, plus extra to taste
1 tbsp mirin, plus extra to taste
sea salt and freshly ground white pepper
1 × 60 g (2 ¼ oz) egg

CRAB BOUDIN

1 kg (2 lb 4 oz) freshly picked raw spanner crabmeat
2 eggs
100 ml (3 ½ fl oz) chicken stock
dry vermouth
sea salt and freshly ground white pepper

AVOCADO DRESSING

100 ml (3 ½ fl oz) chicken stock
1 tbsp glutinous rice wine
½ avocado
sea salt and freshly ground white pepper

SALAD

spring onion (scallion) sprouts (3 or 4 per person)
salad burnet leaf (4 leaves per person)
grilled (broiled) asparagus spears (2 spears per person)

Preheat oven to 200°C (400°F/Gas 6).

For eggplant custard, first make eggplant purée by frying whole eggplants in an oven proof frying pan with 1 tablespoon olive oil over medium heat until golden brown. Finish in oven until cooked through, about 5–10 minutes. Press to remove excess oil and moisture, then drain while letting them cool. Purée and pass through a sieve. Season mixture with Champagne, mirin to add sweetness, salt and white pepper. Beat egg and pass through a sieve to ensure there's no foam or albumen. Combine with eggplant purée. It is important to pay attention to the proportion of egg, eggplant purée and Champagne to ensure the mixture sets. Season with extra Champagne, remaining olive oil, extra mirin, salt and white pepper.

Place half a tablespoonful of eggplant purée on a 33 × 33-cm (13 × 13-in) piece of plastic wrap, enclose and twist top to form a little ball, tie with kitchen twine or twist plastic into a knot. The purée should make about 8 balls, depending on the size of each one. Drop into a saucepan of water just below simmering point and poach for 5 minutes until set. Unwrap, ready to place onto the salad arrangement with the crab boudin when required.

Crab boudin is best made in large quantities; any excess can be stored in the freezer. Process crabmeat with eggs in a food processor until it is a thick white mass that holds its shape, then fold through chicken stock. Season wit vermouth, salt and white pepper. Again, place half tablespoonfuls on pieces of plastic wrap, twist the ends to enclose the crab mixture and shape into balls. (You will need 8 balls.) Poach in a saucepan of water to just below simmering point for approximately 5 minutes.

Prick one of the balls with a skewer. If it is done, nothing will ooze out. Unwrap the balls and refresh in iced water until chilled through. Remove and set aside until ready to use.

For avocado dressing, mix chicken stock with rice wine, then purée with avocado. Season with salt and pepper. This must be used within a couple of hours otherwise it will oxidise and go brown.

To assemble, put two each of the crab balls and eggplant balls on each piece of crispy choux pastry . Place spoonfuls of avocado dressing around the plate in an attractive manner, then scatter over the salad garnish.

CHOUX PASTRY

This recipe yields 1 kg (2 lb 4 oz) choux pastry, more than is required, so use excess pastry to make éclairs etc., if desired, or cook until crisp and use as crisp breads.

1 cup (250 ml/9 fl oz) milk
1 cup (250 ml/9 fl oz) water
200 g (7 oz) butter
1 tsp salt
1 ½ tbsp sugar
2 cups (300 g/10 ½ oz) plain (all-purpose) flour, sifted
8 eggs

Preheat oven to 210°C (415°F/Gas 6–7). Line a baking tray with baking paper.

Bring milk, water, butter, salt and sugar to the boil in a saucepan. Add flour away from heat, stirring well. Return to low heat and cook, stirring constantly, until mixture comes away from side of pan, about 5 minutes. Turn mixture out into the bowl of an electric mixer and start whisking. Add eggs one at a time, beating well after each addition. Resulting mixture should be thick and sticking to side of bowl.

Spread tablespoonfuls of choux mixture out to 2 mm (1/16 in) thick in attractive shapes on baking trays. Bake for 6 minutes, reduce oven temperature to 180°C (350°F/Gas 4) and bake for another 6 minutes, then reduce temperature to 150°C (300°F/Gas 2) and bake for up to 15 minutes. Pastry is ready when it's dried and crisped. These baking times depend on your oven, so if pastry's too dark, reduce temperature on third reduction so that pastry has a chance to dry out and not colour further.

DIETITIAN TIP

Great for a dinner party, rather than as an everyday food.

NIP

Energy 2522 kJ (603 Cal)
Total fat 38 g
Saturated fat 12 g
Carbohydrate 15 g

SCALLOPS WITH GREEN OLIVE TAPENADE AND PRESERVED LEMON POWDER

ADAM LIAW

SERVES 4

1 preserved lemon
12 scallops, on their shells, roe removed
1 tbsp olive oil
sea salt
1 tbsp hazelnut oil

GREEN OLIVE TAPENADE

½ cup (90 g/3 ¼ oz) green olives
1 tsp lemon juice
1 tbsp finely chopped flat-leaf (Italian) parsley

To make green olive tapenade, soak olives in cold water in fridge overnight then pit them. Add olive flesh to a food processor and pulse till it achieves a chunky tapenade-like consistency. Stir through lemon juice and parsley.

Preheat oven to 60°C (140°F/Gas ¼).

Remove and discard pith, flesh and seeds from preserved lemon and cut zest into julienne. Spread zest on a sheet of baking paper and bake for about 4 hours until it is dry and brittle. Grind using a mortar and pestle to a fine powder.

Brush scallops with a little olive oil, season and fry them in a very hot frying pan over high heat for 30 seconds on each side. They should be just browned but still translucent in the centre. Remove from pan and brus with a little hazelnut oil.

Sterilise scallop shells by boiling them in water, then dry them. Add a little olive tapenade to each shell and top with a scallop, then sprinkle over preserved lemon powder.

DIETITIAN TIP

A low-carbohydrate and low-fat choice.

NIP

Energy 608 kJ (145 Cal)
Total fat 11 g
Saturated fat 2 g
Carbohydrate 2 g

A TAPAS RECIPE – WHITE ANCHOVIES WITH CAPERBERRIES AND ROASTED ONION

LAUREN MURDOCH

SERVES 4

2 red (Spanish) onions, cut into large wedges
2 tbsp extra virgin olive oil
sea salt and freshly ground pepper
1 tsp sherry vinegar
32 large white anchovy fillets
24 caperberries
8 tbsp roughly chopped flat-leaf (Italian) parsley
4 tbsp roughly chopped mint
zest of ½ lemon
crusty bread, to serve

Preheat oven to 200°C (400°F/Gas 6).

Drizzle onion with a little olive oil, season and roast in oven for about 15–20 minutes.

Toss roasted onion in vinegar and set aside to cool.

Gently toss together onion and remaining ingredients then serve with crusty bread.

DIETITIAN TIP

A recipe with a high proportion of the fat as omega 3.

NIP

Analysis without bread

Energy 618 kJ (148 Cal)
Total fat 12 g
Saturated fat 2 g
Carbohydrate 1 g

SEARED SCALLOPS WITH CAULIFLOWER PURÉE, SHIITAKE MUSHROOMS AND VEAL JUS

GUILLAUME BRAHIMI

SERVES 6

6 cups (1.5 litres/52 fl oz) chicken stock
1 kg (2 lb 4 oz) cauliflower florets
180 ml (6 fl oz) thin (pouring) cream
40 g (1 ½ oz) butter
100 g (3 ½ oz) shiitake mushrooms, stalks removed, caps quartered
sea salt and freshly ground pepper
18 large scallops
½ bunch flat-leaf (Italian) parsley, finely chopped

VEAL JUS

500 g (1 lb 2 oz) veal osso buco

MIREPOIX

½ garlic bulb
2 tomatoes
6 white peppercorns, crushed

For veal jus, brown off veal pieces and mirepoix ingredients in a saucepan over high heat until golden. Add to a large saucepan, cover with cold water, bring to the boil, then reduce heat to low and simmer, skimming continuously for 4–6 hours. Strain, remove and discard all fat, veal bones and mirepoix, then return stock to a saucepan and cook over medium–high heat until it has a sauce-like consistency and has reduced to 1 cup (250 ml/9 fl oz).

In a large saucepan, bring chicken stock to the boil, add cauliflower, reduce heat to low, cover and simmer until tender, about 15 minutes. Strain cauliflower into a blender, purée and return to pan.

Whip cream and add slowly to puréed cauliflower until combined. Set aside.

In a frying pan over high heat, melt butter and pan-fry mushrooms until golden brown. Season with salt and pepper, remove from pan and set aside.

Seal scallops in a frying pan over medium–high heat for 45 seconds before turning and cooking for another 10 seconds.

To serve, pour cauliflower purée onto each serving plate and top with mushrooms. Place scallops evenly around purée, pour 2 tablespoons veal jus onto each plate and sprinkle with parsley.

DIETITIAN TIP

The cream and butter make this recipe higher in saturated fat than some of the others so, if your cholesterol is high, beware.

NIP

Energy 1029 kJ (246 Cal)
Total fat 18 g
Saturated fat 10 g
Carbohydrate 7 g

SASHIMI YELLOW FIN TUNA SPRING ROLLS WITH EDAMAME SAUCE

DAMIAN HEADS

SERVES 4

4 large savoy cabbage leaves
4 × 80 g (2 ¾ oz) strips sashimi tuna (see note)
freshly ground black pepper
pickled ginger
1 tbsp plain (all-purpose) flour approximately 2 tbsp water
4 spring roll wrappers
700 ml (24 fl oz) vegetable oil, for frying

EDAMAME SAUCE

250 g (9 oz) frozen edamame (green soya beans)
½ long green chilli, split and seeds removed
4 stems coriander (cilantro), leaves picked
2 ½ tbsp extra virgin olive oil
juice of 1 lime
sea salt

GARNISH

100 g (3 ½ oz) frozen edamame, thawed and soya beans removed from pod
salt-reduced soy sauce
green Tabasco sauce

For spring rolls, blanch cabbage leaves in a large saucepan of salted boiling water for 2 minutes, refresh them in iced water before draining and pressing dry in a clean tea towel. Cut off thick stems from cabbage leaves.

Lay out cabbage pieces on a work surface. Place a piece of sashimi tuna on each (but if cabbage seems excessive, trim it, as desired result is to wrap tuna once with just a slight overlap – the ends don't need to be wrapped). Season tuna with a turn of cracked black pepper then arrange a single layer of pickled ginger on top. Roll cabbage tightly around tuna and ginger.

Mix flour with enough water to make a thin batter.

(Continues...)

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Excerpted from At My Table by Amanda Bilson, Janni Kyritsis. Copyright © 2013 The Diabetes Centre, St Vincent's Hospital. Excerpted by permission of Allen & Unwin.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Cover,
Copyright,
Title,
Foreword,
INTRODUCTION BY AMANDA BILSON AND JANNI KYRITSIS,
ENTRÉES,
SEAFOOD,
MEAT,
VEGETABLES, SALADS AND PASTA,
DESSERTS,
CONTRIBUTORS' BIOGRAPHIES,
INDEX,